Chocolate tart

Ingredients for 1 servings:

• 250 g flour
• 125 g butter
• 100 g powdered sugar
• 1 packet of vanilla sugar
• 1 egg yolk
• 250 g cream
• 210 g dark chocolate coating
• 100 g butter
• 25 g honey

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

First, make a shortcrust pastry from the flour, butter, powdered sugar, 1 sachet of vanilla sugar, and the egg yolk. Knead the dough until smooth. Chill the dough in the refrigerator for 20 minutes. Knead the dough again and roll it out. Place the dough in a 20 cm baking tin and pull up a 2 cm edge. Prick the dough with a fork to prevent it from bubbling during baking. Preheat the oven to 200°C and bake the pastry for 20 minutes. Heat the cream in a saucepan on the stovetop and dissolve the chocolate coating, butter, and honey in it. Pour the mixture into the baking tin with the dough and chill the cake. I pressed fresh raspberries into the still-melted chocolate and garnished it with chocolate shavings.